2-Methylthio-3-methylpyrazine

NV 2-methylthio-3-methylpyrazine [21948-70-9] nutty, sweet, meaty, slightly green flavor... 

Ethyl lactate Ethyl laurate Ethyl levulinate Ethyl maltol Ethyl 2-methyl butyrate Ethyl methylphenylglycidate 2-Ethyl-3-methylpyrazine Ethyl 3-(methylthio) propionate Ethyl myristate Ethyl nitrite Ethyl 2-nonynoate Ethyl octanoate Ethyl oleate Ethyl oxyhydrate Ethyl pelargonate p-Ethylphenol Ethyl phenylacetate Ethyl-4-phenylbutyrate Ethyl phenylglycidate Ethyl-... 

Potato flavor is greatly influenced by methods of cooking or preparation. Raw potato contains the characteristic earthy aroma component, 2-ixo-propyl-3-methoxypyrazine. A character impact compound common to boiled and baked potatoes is methional (3-[methylthio]propanal). Baked potatoes contain Maillard products such as 2-ethyl-3-methylpyrazine (earthy, nutty) and 2-ethyl-6-vinylpyr-azine (buttery, baked potato) (34). In potato chips and French-fried potatoes, the potato flavor character of methional is modified by volatile aromatics from frying oils, such as ( , )-2,4-decadienal, and thermally generated alkyl oxazoles possessing lactone-like flavors (34,39). The pyrazines 2-ethyl-3,5-dimethyl and 2,3-diethyl-5-methylpyrazine are described as potato chip like (40). 

Sulfur-containing heterocyclic compounds are associated with meaty characteristics. Two compounds with the most potent meaty impact include 2-methyl-3-furanthiol (1 ppt) and the corresponding dimer, -(2-methyl-3-furyl) disulflde (0.02 ppt) (18). Both substances have been identified in cooked beef and chicken broth and have a strong meaty quality upon dilution. The disulflde has a recognizable aroma character of rich aged-beef, prime-rib (15). Interestingly, both compounds are produced from the thermal degradation of thiamin (63). A related compound, 2-methyl-3-(methylthio)furan, is the character impact compound for roast beef (18). Other potent modifiers, such as 2-acetyl-2-thiazoline, impart a potent roasty, popcorn note, which enhances the meaty and roast flavor (64). 2-Ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine also contribute potent roasty notes to roast beef flavor (65). A summary of character impact compounds for meat and seafood flavors is presented in Table 6. 

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